Prep 20 mins
Cook 15 mins
I first learnt how to make this on a cooking course in Thailand back in 2006 and it’s been my favourite dish to make ever since. In fact it’s probably down to this cooking course that I really got interested in cooking. The great thing about Thai curries are that you can make them as spicy or as mild as you like - in Thailand they have them HOT! Nearly all of the ingredients on the list should be fairly easy to find - if your struggling, you can replace the galagal with ginger and use normal basil leaves instead of the Thai sweet basil although it will taste slightly less authentic. If you live near a China town or specialist oriental store then get yourself down there and see what you can find! Taken from my blog at: http://onceuponathyme.wordpress.com/2008/05/18/thai-green-curry/
- 3 large green chilies, seeds removed & finely chopped (to taste)
- 1 teaspoon grated galangal (ginger is a good substitute)
- 2 teaspoons lemongrass, finely chopped
- 3 kaffir lime leaves, finely chopped
- 1 garlic clove, finely chopped
- 2 teaspoons shallots, finely chopped
- 1 pinch salt
- 1 tablespoon vegetable oil
- 1 cup thai sweet basil, roughly chopped
- 2 skinless chicken breasts, cut into small pieces
- 400 ml coconut milk
- 1 green curry paste, recipe (see above)
- 1 tablespoon vegetable oil (for frying)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1⁄2 cup green beans, cut in half
- 1 (220 g) can bamboo shoots
- 1⁄2 cup basil leaves, for garnishing
- red chili pepper flakes (to garnish, optional) (optional) or finely chopped fresh red chili (to garnish) (optional)
- First make the paste. Take all the ingredients for the paste (chillies, ginger, lemongrass, lime leaves, garlic, shallot, salt, basil) except the oil and put them into a pestle and mortar and give them a good bashing. Add the oil and continue to pound the ingredients until you have a smooth paste consistency. You can use a food processor if you like but I just love using my pestle and mortar (I think I just get enjoyment from bashing things!). I usually use all of the paste in one go, but if you want to make extra, you can stick the paste into a container, cover with oil and it should last for a week or so in the fridge.
- Now for the curry itself. On a low heat, add the oil and all of the green curry paste into a pan and mix well. Add the chicken and fry on a low / medium heat until almost cooked through. Give the can of coconut milk a good shake and add to the pan, along with the fish sauce and the sugar and simmer for 2 minutes. Add in the green beans and bamboo shoots and simmer until the beans are cooked then you are ready to dish up.
- I usually serve this curry with brown rice, although it works just as well with noodles or some type of roti / flatbread. Garnish the curry with a few basil leaves, a wedge of lime and a sprinkle of chopped red chilli flakes.
- Note: It actually doesn’t matter if you use only red chillies as it is the basil that gives the colour, not the chilli - in fact I think a mixture gives a great colour to the dish.